Below is my recipe for a pumpkin ale with a kick at the end. Let me know what you think. Any suggestions would be appreciated.
9.75lbs of American 2row
3.00lbs of Munich II
0.50lbs of Crystal 75
0.25lbs of Crystal 60
HOPS
1.0oz of Cluster (60min)
1.0oz of Cluster (30min)
YEAST
WLP001 California Ale
1tsp each of nutmeg, alspice, clove and cinnamon at 5min.
IN SECONDARY
Add 1-2 habanero peppers (to taste)
At bottling - 1.25 tsp of Pumpkin Pie spice was added per 5 gallons as well as
4 oz of real vanilla extract
Based on Brewmates calculations it should be slightly above 7%abv and right around 34 IBU's I don't think I want to mess with actual pumpkin, it's too early for real pumpkin and canned pumpkin just looks waay too messy. Any thoughts, comments suggestions would be greatly appreciated.
Thanks
Post #2 made 14 years ago
Crusader 83,
Looks yummy, lets hope it tastes that way. Remember that you can use a secondary to dry-hop? the spices. Boiling or steeping the spices my change them? I have made a few pumpkin ales myself. I always used a pound or two of real pumpkin just for the heck of it. They produce no flavor just sugar. The spices are the only thing people relate to. The peppers add a interesting touch! Good luck!
Looks yummy, lets hope it tastes that way. Remember that you can use a secondary to dry-hop? the spices. Boiling or steeping the spices my change them? I have made a few pumpkin ales myself. I always used a pound or two of real pumpkin just for the heck of it. They produce no flavor just sugar. The spices are the only thing people relate to. The peppers add a interesting touch! Good luck!
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
-
- SVA Brewer With Over 100 Brews From United States of America
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Post #3 made 14 years ago
Bob,
I never considered "dry hopping" the spices. This is my first attempt at designing, a somewhat, original recipe and I have never dry hopped anything. I assume you would use a muslin bag for the spices?
Thanks
I never considered "dry hopping" the spices. This is my first attempt at designing, a somewhat, original recipe and I have never dry hopped anything. I assume you would use a muslin bag for the spices?
Thanks
Post #4 made 14 years ago
Crusader 83,
Dry hopping can be done anyway you like. After fermentation (a couple of weeks or so) I dry hop right in the primary! I may use a secondary if I want to reuse the old yeast? I just dump in the ( berries, spices, hops, fruit ) right into the vessel. I may use a sanitized muslin bag weighted down with sanitized marbles or a tea holder (stainless steel wire ball).
Dry hopping can be done anyway you like. After fermentation (a couple of weeks or so) I dry hop right in the primary! I may use a secondary if I want to reuse the old yeast? I just dump in the ( berries, spices, hops, fruit ) right into the vessel. I may use a sanitized muslin bag weighted down with sanitized marbles or a tea holder (stainless steel wire ball).
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
-
- SVA Brewer With Over 100 Brews From United States of America
-
